Yankee Pot Roast

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/26/22
homemade pot roast
ray roper / Getty Images
Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
978 Calories
56g Fat
22g Carbs
88g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 978
% Daily Value*
Total Fat 56g 72%
Saturated Fat 22g 112%
Cholesterol 341mg 114%
Sodium 298mg 13%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 88g
Vitamin C 14mg 70%
Calcium 85mg 7%
Iron 8mg 46%
Potassium 1202mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A variety of vegetables add flavor to this great-tasting Yankee pot roast. The pot roast is slowly simmered to perfection with potatoes, carrots, and diced rutabaga. It's a classic meal you can enjoy any time of the year.

The red wine adds flavor to the liquids, but you may decrease the amount of wine or leave it out altogether.

Ingredients

  • 4 to 5 pounds beef roast

  • 1 tablespoon shortening

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 1/2 cups low-sodium beef broth

  • 1/2 cup dry red wine, or more beef broth

  • 1 1/2 cups chopped onion

  • 1 cup diced rutabaga, or turnip

  • 1 cup diced carrots

  • 1 pound potatoes, cut into 1-inch pieces

  • 1/4 cup sliced celery, with leaves

  • 3 tablespoons water

  • 2 tablespoons all-purpose flour

  • 1 to 2 tablespoons chopped fresh parsley

Steps to Make It

  1. In a Dutch oven or heavy kettle, brown meat on all sides in hot shortening. Sprinkle with salt and pepper. Add the beef broth, wine (if using), and chopped onion. Cover and simmer for 2 to 3 hours.

  2. Add the rutabaga, carrots, potatoes, and celery; simmer for 30 minutes longer, or until vegetables are tender.

  3. Remove the meat and vegetables to a platter and keep warm.

  4. In a small bowl combine 3 tablespoons of water with 2 tablespoons of flour; stir until smooth. Place the liquids back over medium heat and stir in the flour paste. Cook, stirring, until thickened.

  5. Taste and season as needed with kosher salt and freshly ground black pepper.  

  6. Stir the parsley into the liquids.

  7. Serve the meat and vegetables with the thickened gravy.